Pear Gingerbread Cake

The heady aromas of molasses, coffee, and holiday spices make this fragrant cake an instant classic.

Total Time: 1:55

Prep: 1:00

Level:
Moderate

Yield:
1 loaf

Serves:
8

Ingredients

16 tbsp. unsalted butter

3 Bartlett pears

1¼ c. dark brown sugar

1 c. all-purpose flour

1¼ c. whole wheat flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. kosher salt

½ tsp. ground ginger

½ tsp. finely ground espresso or coffee

½ tsp. cinnamon

½ tsp. allspice

.13 tsp. ground clove

3 eggs

3 tbsp. molasses

2 tbsp. grated ginger

Directions

In a heavy-bottomed pot, melt butter over medium heat, stirring occasionally, until butter is flecked with dark brown flakes, 6 to 8 minutes. Set aside.

Preheat oven to 375 degrees F and place a rack in the center. Combine the pears, 1/4 cup brown sugar, and 3 tablespoons reserved butter in a baking dish. Roast pears, spooning any resulting juices over them every 15 minutes. Remove from oven when pears have softened, about 40 minutes. Let cool.

In a standing mixer fitted with a paddle attachment, mix remaining 1 cup brown sugar and eggs on high until fluffy, about 3 minutes. In a medium bowl, whisk together remaining reserved butter, molasses, and grated ginger. Add both egg and butter mixtures to bowl of dry ingredients and stir to combine. Fold in roasted pears. Pour batter into prepared pan. Bake until cake is dark golden brown and springs back lightly when touched, 45 to 55 minutes. Remove from oven and let cool completely.